Chicken & Avocado BLT Rice Bowl with Pesto Ranch Dressing

By: Nicole Cook

  • Cuisine:


  • Course:



3 cups white rice, cooked
1 cup fresh spinach, cooked and/or wilted
3/4 cup grape tomatoes, halved
2 tablespoons chopped onion
2 cups grilled chicken, sliced
1 medium avocado, sliced or chopped
5 slices bacon, cooked and chopped

For the Pesto Ranch Dressing:

3 tablespoons prepared basil pesto
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup buttermilk
1 teaspoon lemon juice
1 garlic clove
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon finely chopped fresh chives


  1. To make the ranch dressing, place all ingredients for the dressing in a blender and process thoroughly.
  2. In a large bowl, combine the rice and the Pesto Ranch Dressing. Toss well to combine.
  3. Mix in the wilted spinach, onion and tomatoes.
  4. When ready to serve, spoon the rice mixture into a bowl.
  5. Top with bacon, grilled chicken and avocado.